October 07, 2018
Comfort Food, Soups/Stews, Beans,
Chickpeas/Garbanzo, Vegetables, Carrot, Onions, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Winter, Weeknight Meals, Stove Top, Canned Tomatoes more
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"From one of our national supermarkets and their free monthly magazine June 2018."
Heat a large, deep saucepan over medium high heat and add the chorizo and cook, stirring for 2 minutes or until light golden and then add the onion, carrot, celery, zucchini and garlic and cook, stirring, for 3 minutes or until onion is tender.
Add the paprika and cook for 30 seconds or until aromatic and then add the tomato and stock and increase heat to high and bring to the boil and then cook for 10 minutes or until the vegetables are tender and the soup thickens slightly.
Stir in the chickpeas and cook for 1 minute or until heated through and then season to taste and serve with pesto on the side.
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